Friday, September 5, 2014

Black Beans and Quinoa

This dish is a favorite in my family! We love to have it as our side when we have ANYTHING Mexican. It pairs wonderfully with tacos, fajitas, or stands great alone as a side.



  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 large cloves of garlic, minced
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon black pepper
  • 1 teaspoon cumin
  • 3/4 teaspoon ground coriander
  • 1 teaspoon dried basil
  • 1/4 teaspoon of oregano
  • 1 can of black beans
  • 1-14 oz can diced tomatoes
  • 1 cup (dry) quinoa 

  1. Place one cup of quinoa in medium sauce pan. Add two cups of water.
  2. Bring quinoa to a boil, reduce heat, cover, and let simmer, stirring occasionally.
  3. Remove quinoa from heat after all water is absorbed.
  4. Heat oil in a large skillet.
  5. Add everything except the beans, tomatoes, and quinoa.
  6. Saute until the onions are soft; about five minutes.
  7. Add the tomatoes and beans and heat until bubbling.
  8. Add Quinoa and simmer until all juices are absorbed.

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